Date: Sat, 24 Apr 2010 04:07:43 GMT -------------- BEGIN bread-bakers.v110.n014 -------------- 001 - lobo Subject: pie crust - foolproof Date: Sun, 18 Apr 2010 23:44:10 -0600 I knew I should have just posted it to the list! : ) I do it in the mixer, freeze it in Tupperware hamburger things and it's just the right size. Despite what it says, I handle it as little as possible, but it is wonderful. FOOLPROOF PIE CRUST 4 cups flour 1 3/4 cup shortening (best with lard) 1 T. sugar 2 t. salt 1 T. vinegar 1 egg 1/2 c. water Mix first 4 with fork. In separate dish, beat remaining. Combine, stirring with fork til moistened. With hands, mold into ball. Chill at least 15 mins before rolling. Can be left in frig 3 days, or frozen until ready to use. Makes 5-7 crusts. Will remain soft in frig and can be taken out and rolled at once. Can be handled and beat up as much as you want and will still be flaky, tender and delicious. --------------- MESSAGE bread-bakers.v110.n014.2 --------------- From: Reggie Dwork Subject: Brown Bread Date: Fri, 23 Apr 2010 20:15:56 -0700 * Exported from MasterCook * Brown Bread Recipe By :Susan Westmoreland Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole wheat flour 2 cups all-purpose flour 1 1/2 cups wheat bran 1 cup wheat germ 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 1/2 stick butter -- cut up 2 1/2 cups buttermilk Heat a baking sheet in a 350F oven. In a large bowl, stir together 2 cups whole wheat flour, 2 cups all-purpose flour, 1 1/2 cups wheat bran, 1 cup wheat germ, and 1 1/2 teaspoons each baking soda and salt. Cut up half a stick of butter and rub it into the flour with your fingers. Stir in 2 1/2 cups buttermilk. Knead 5 or 6 times and shape into a ball; flatten to a 9" disk. Remove baking sheet from oven and place loaf in center. Cut an about 1/2" deep across disk. Bake 1 hour, rotating pan once halfway through baking. Transfer to wire rack; cover with a clean kitchen towel. Let stand 1 hour before slicing. Source: "Good Housekeeping Oct 2006" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 5g Fat (29.8% calories from fat); 5g Protein; 21g Carbohydrate; 4g Dietary Fiber; 11mg Cholesterol; 279mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1 Fat. Serving Ideas : Serve plain or with butter or your favorite Irish cheese. NOTES : I took my first trip to Ireland recently and fell in love with brown bread. Its nutty flavor and chewy texture captivated me, so once I came home, I tried to re-create the recipe. Happily, Aisling O'Callaghan of the Longueville House inn in County Cork, where I had my first bite, shared her technique. Irish "brown flour" is coarser than ours, but after a few tests and the opinions of a few Irish friends, I found a winning loaf. It's a cinch to put together and full of whole grains. --------------- END bread-bakers.v110.n014 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved